Allison Aubrey

Allison Aubrey is a correspondent for NPR News, where her stories can be heard on Morning Edition and All Things Considered.She's also a contributor to the PBS NewsHour.

Aubrey is a 2016 winner of a James Beard Award in the category of "Best TV Segment" for a PBS/NPR collaboration. The series of stories included an investigation of the link between pesticides and the decline of bees and other pollinators, and a two-part series on food waste. Along with her colleagues on The Salt, Aubrey is winner of a 2012 James Beard Award for best food blog. She was also a nominee for a James Beard Award in 2013 for her broadcast radio coverage of food and nutrition. In 2009, Aubrey was awarded the American Society for Nutrition's Media Award for her reporting on food and nutrition. She was honored with the 2006 National Press Club Award for Consumer Journalism in radio and earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation. She was also a 2009 Kaiser Media Fellow in focusing on health.

Joining NPR in 1998 as a general assignment reporter, Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C., for NPR's National Desk.

Before coming to NPR, Aubrey was a reporter for the PBSNewsHour. She has worked in a variety of positions throughout the television industry.

Aubrey received her bachelor of arts degree from Denison University in Granville, OH, and a master of arts degree from Georgetown University in Washington, D.C.

The first time I evergot tipsy was during a champagne toast at a cousin's wedding reception.

All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.

Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.

A few days ago, we offered up some tips for playing it cool at the office holiday party. And we asked for your stories.

We got about 8,400 responses to our informal survey. It turns out, about 1 in 4 of you revelers acknowledged getting too tipsy at an office soiree — and later regretting your behavior. Perhaps not surprisingly, 80 percent of you said you've seen co-workers embarrass themselves after overimbibing.

A new sodium warning requirement goes into effect in New York City restaurants Tuesday: Diners who eat at chain restaurants will now see warnings on menus next to items that contain high levels of salt.

From now on, the New York City Health Department says chain restaurants with 15 or more locations must display a salt shaker icon next to menu items or combo meals that contain 2,300 milligrams of sodium or more.

Lots of studies have looked at the health benefits of prenatal yoga for the mother to be. There's even some evidence that yoga can be potentially helpful in reducing complications in high-risk pregnancies.

Thirty-nine people have been sickened with a strain of E. coli known as Shiga toxin-producing Escherichia coli O26 (STEC O26) in Washington and Oregon. Fourteen people have been hospitalized in those two states.

Nutrition scholar Marion Nestle, one of the most dogged chroniclers of the U.S. food industry and its politics, did. She was intrigued by the power of Big Soda and how it's responding to flat sales in the U.S.

We might not be able to remember every stressful episode of our childhood.

But the emotional upheaval we experience as kids — whether it's the loss of a loved one, the chronic stress of economic insecurity, or social interactions that leave us tearful or anxious — may have a lifelong impact on our health.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Fast food is an undeniable part of American culture. We've probably all encountered the McDonald's "I'm Lovin' It" jingle and the white-goateed Colonel Sanders of KFC at least once, if not hundreds, of times.

The viruses that cause the common cold are always lurking. But consider this: Even if we touch a doorknob or keyboard that's covered in cold germs from an infected person, we don't always catch the cold.

"Sometimes when we're exposed to viruses, we end up not getting sick," says Aric Prather, a psychologist at the University of California, San Francisco, who studies how our behaviors can influence our health.